We catch up with Thad Vogler of Bar Agricole to talk about his new project.

A rendering of the future back patio at 140 New Montgomery, which will connect two new restaurant concepts from the teams at Aziza and Bar Agricole.

Just a few blocks away from the freshly minted Hakkasan mega-project at One Kearny, the surrounding areas will see some more high profile restaurant beginnings in the coming year. About ten blocks north, the San Francisco branch of Roka Akor—a splashy, LED-clad, sushi and robata concept from Chicago and Phoenix—is planning to debut this summer. And the renovation of the Pacific Telephone building (140 New Montgomery) will be wrapping up this fall, with two very cool eating and drinking spots in tow: 1) A new, to-be-named restaurant from Aziza’s Mourad Lahlou, and 2) Whiteside Company, an all-day café from the Bar Agricole dream team of Thad Vogler and chef Brandon Jew. I recently caught up with Vogler, who shared an early menu for Whiteside, a planned October 1 opening date, and, of course, details on the libations to be served. Check it out below.

What niche are you looking to fill with Whiteside?
Hours of operation will be long: 7 a.m. to 2 a.m. Really hoping to be that all-day urban bar that people stop into for any number of reasons. The neighborhood seems conducive to that. Agricole was originally supposed to be that, but the neighborhood’s not quite populated enough yet, and the interior design and the menu Brandon developed made it much more of a traditional restaurant than we’d originally thought.

You made a great name for Bar Agricole with the cocktail menu. What kind of cocktails will you offer here at Whiteside?
We’ll be offering many cocktails, using what I call “lost ingredients.” Crème de menthe is one. Apricot brandy is another. A couple more bitters variations that we’ll make in-house as we do at Agricole. No Campari, no Angostura, no Peychaud’s.

Have you finalized any drinks that you know will be offered, at this point?
We’re working up literally hundreds of recipes from the Bill Boothby cocktail book. He was at the Plaza Hotel on the same street where we’re opening, and we really want to honor that book, which is one of the canonical San Francisco bar books.

Can you share a menu, so our readers can get excited about what you’re going to serve, food-wise?
Sure. This sample menu shows all three meal periods. Probably won’t have the burger.